With just a few simple ingredients, these Easy Beef Enchiladas come together in no time and are packed with flavor! Add some sour cream and avocados to the top (if desired), and you have a meal everyone will be requesting seconds on!
A few weeks ago, I was seriously in the mood for Taco Tuesday. Since our evening was booked up however, and I didn’t have a few of my favorite toppings for tacos, I decided to make enchiladas. Both are my fav, so I knew it would satisfy my craving! I had the pan fully prepared in under 15 minutes! The best part, it was using ingredients I already had in my pantry which meant no last minute trip to the grocery store for me!
Preparation of these Easy Beef Enchiladas is just that….easy!
I prepped these in the early afternoon and once the kitchen was cleaned back up, moved on with my day! Come dinnertime, I removed the pan from the refrigerator and popped it in the oven! Not only did the hubby and myself enjoy these, but all three of my kids asked for seconds! My hubby took the leftovers for lunch the next day, which of course, always shows just how much he enjoyed the dinner!
Here are a few tips and pointers to make preparing this recipe a success!
Tortillas! I use both corn and flour because my family doesn’t have a preference, so feel free to use either or. Flour seem to hold up a bit better over corn. If using corn, make sure you microwave the tortillas for a few seconds before stuffing. Go in batches so they don’t cool off either. Being warmed a bit helps them not to tear as you are rolling them up!
Enchilada sauce! Yes, I cheated and bought store bought which is what is listed below. But, I have also included a fabulous homemade sauce you can make in place of the canned. I was short on time and know how those busy nights can be, so whether you want to try canned or homemade, I promise you’ll love these!!
Toppings: The recipe calls for just adding cheese on top. I however, love me some sour cream, so feel free to dollop (or plop, hehe) as much as desired. Perhaps some diced avocados and tomatoes as well? The possibilities are endless!!
Taco Seasoning: As you’ll notice in the recipe, I use a few tablespoons of this. You can use the store packet, which you’ll use the entire packet….OR, you can try my homemade taco seasoning and keep it on hand for future recipes as well!
What to serve with it: Well, of course, I am a rice and beans kind of gal, so restaurant-style Mexican rice and click best ever homemade refried beans.
Love this recipe? Be sure to check out my other Mexican themed dishes below!
Instant Pot Beef Enchilada Casserole
Creamy White Chicken Enchiladas
That’s it! Now you are set with a few of my tips….onto the recipe we go! Scroll below and enjoy! Be sure to let me know how it turns out and what you think! If you are on Instagram, take a pic of your dinner with the #thecookinchicks. I love seeing your creations and who knows, may even feature your pic!!
Be sure to check out my recipe card below for all of the info on this great and simple recipe!
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Easy Beef Enchiladas
Video
Equipment
Ingredients
- 1 lb ground beef or turkey
- 2 tablespoon taco seasoning
- 20 oz enchilada sauce (its the red sauce)
- 4.5 oz diced green chiles
- 1 ½ cups cheddar cheese, shredded
- 1 pack tortillas (corn or flour)
Instructions
- Preheat oven to 375 degrees and spray a 9×13 baking pan with spray.
- In a medium skillet, cook beef over medium high heat until no longer pink.
- Drain fat and stir in the taco seasoning and green chiles.
- Spread ½ cup enchilada sauce on bottom of prepared baking pan.
- Scoop about ¼ cup beef mixture and place into the middle of each tortilla.
- Sprinkle some cheese (about 2 tbsp) on top of beef mixture.
- Carefully roll the enchilada up and place seam side down into prepared pan.
- Continue process until beef mixture is gone and tortillas are stuffed into pan.
- Pour remaining enchilada sauce evenly on top of wrapped tortillas followed by remaining cheese.
- Place pan in oven and bake for about 20-25 minutes.
- Serve and enjoy!
Nutrition
Carla D. says
Hint: Divide cooked meat into muffin tin before rolling into tortillas for portion control. You can also decide if you want larger or smaller enchiladas this way.
Kristin says
Great idea!! Thanks for sharing!!
Sarah says
Where can I find the Nutritional Value information?
Kristin says
Here you go:
Calories:
470
Calories From Fat:
225
Total Fat:
25g
Saturated Fat:
12g
Cholesterol:
90mg
Sodium:
1410mg
Total Carbohydrates:
33g
Dietary Fiber:
0g
Sugars:
0g
Protein:
27g
Catherine Harryman says
Great recipes, easy and different
Kristin says
Aww thanks! Hope you enjoy!
Diane Tuttle says
How many does this make.? You say a package of tortillas? 12 or 20? Thank you
Kristin says
I use the 10 count package and if I don’t overstuff, sometimes I can get 12 in there, but typically, 10
Diane Tuttle says
How many does this make.? You say a pig of tortilla s, but how many ? 12 or 20? Looks good
Kristin says
Sorry about that, I typically use the 10 count package!
Leigh Cory says
You said that you would post the recipe for the sauce to be homemade but I didn’t see it. Please repost for me. I would like to try to make the sauce homemade too.
Kristin says
Sorry about that! I have yet to perfect my own, but here is the recipe I have used and LOVED. Its not my recipe, but one I found! Enjoy! https://cookieandkate.com/enchilada-sauce-recipe/
Amn says
Try the corn and flour mixed tortillas the best of both worlds
Kristin says
Oooooo I haven’t seen those, sounds amazing though! I’ll be on the lookout next time I head to the grocery store, thanks!
Beth says
Do you cover while cooking?
Kristin says
Nope, no need to!
Kirsten Swackhamer says
Could you put some refried beans in this? I usually use black beans, but don’t have any.
Kristin says
Absolutely! That would be a great idea!
Mary says
Do you do any preparation to tortillas before filling with meat ?
Kristin says
Nope, just filled and roll!
Amanda says
Can leftovers be frozen?
Kristin says
Absolutely! That works great! I prefer freezing it using flour tortillas as sometimes the corn can get a bit mushy when frozen and reheated, but it still has great flavor either way!
sharon gamber says
I also add some salsa to the mix and serve with sour cream. Love them!
Kristin says
Great idea! I love sour cream on everything!
Kelly King says
If refrigerated for several hours, what would the cooking time be?
Nancy says
Tried these today. BIG SUCCESS! Loved the recipe for the taco seasoning. I had everything but the cumin.
I prepared them, then put them in the refrigerator for about an hour. It was time to get ready for the Super Bowl. And I wanted to cook them during the pregame.
I took pictures and sent to my Sisters in TN (I’m in AZ).
They are now anxious to try it. They said if I can do it they can too.
I haven’t had too much success with cooking and this was a big WIN for me. My Boyfriend was thrilled.
Thank you!!!
Kristin says
YEA!!! That’s great news! So glad to hear you enjoyed it! Be sure to let me know if your sisters try it too!!